Saturday, April 27, 2013

Buttermilk n' Corn Flake Chicken

Tender. That's the results of the buttermilk bath these chicken breasts took for 5 hours. Of course every bath needs a little heat and the hot sauce provided that quite nicely. The skin was crispy and full of flavor. Yes, I'll be making these many times.

Buttermilk n' Corn Flake Chicken

Marinade ~ Place in a gallon zippered plastic bag1 cup buttermilk1 clove garlic, crushed2 tbsp Frank's Red Hot Sauce3 chicken breasts, bone-inCoating ~1 cup corn flake crumbs1 tsp sea salt1/2 tsp pepper1/2 tsp smoked paprika1 tsp parsleyPlace the chicken breasts in the plastic bag and add the garlic, buttermilk and hot sauce. Place into refrigerator and let sit at least 4 hours.On a dinner plate, place the corn flake crumbs, salt, pepper, paprika and parsley and mix together. Remove the chicken from the bag, shake off most of the buttermilk and roll on the corn flake crumb mixture. Place on a foil lined baking sheet. Bake at 350° for 45 minutes or until the chicken temperature reaches 165°.